General Manager

Johnny Carino's (Bluestone Hospitality Group)•Yukon, OK

15d

About The Position

The General Manager directs the daily operations of a restaurant and ensures compliance with company standards across product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention, and financial accountability. The GM is responsible for ensuring customers receive products and services of the highest quality. The role involves maintaining service speed and accuracy, positive guest relations, and consistent product quality; upholding safety and security requirements; supporting profit-and-loss management; recruiting and hiring team members; maintaining equipment, facilities, and grounds; executing marketing plans; and leading recognition and motivation efforts. Candidates must be able to work a flexible schedule that includes days, nights, weekends, and holidays, and meet the stated physical demands.

Requirements

Must be at least 18 years old.
Minimum of 3 years of restaurant management work experience.
Must possess a valid driver's license.
Must be able to work a flexible schedule, including days, nights, weekends, and holidays.
Dedication to exceptional customer service and hospitality toward team members and guests.
Good communication, interpersonal, and conflict-resolution skills.
Strong team-building capability.
Basic business math and accounting skills, with strong analytical and decision-making skills.
Ability to stand and exert well-paced mobility for periods of up to 12 hours.
Ability to lift pots and pans, trays, bus pans, cases of beer, and other materials weighing 40 pounds or more.

Nice To Haves

NRA ServSafe Food and Alcohol certifications preferred.
Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred.

Responsibilities

Direct daily restaurant operations and ensure compliance with company standards.
Maintain fast, accurate service, positive guest relations, and products consistent with company quality standards.
Ensure compliance with Occupational Safety & Health Act requirements, local health and safety codes, and company safety and security policies.
Support profit-and-loss management by following cash control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate action.
Assist with recruiting, interviewing, and hiring team members.
Maintain equipment, facilities, and grounds using a preventative maintenance program.
Ensure food quality and 100% customer satisfaction.
Ensure complete and timely execution of corporate and local marketing plans.
Champion recognition and motivation efforts.
Recruit and retain team members and manage the restaurant team.